Save to Pinterest A cozy autumn-inspired pasta dish featuring creamy pumpkin sauce and nutty sage brown butter. Perfect for holiday gatherings or a comforting dinner any night of the week.
I first made this pasta for a small family gathering in October. The combination of sweet pumpkin, crispy sage, and browned butter instantly reminded us all of fall celebrations at home.
Ingredients
- Pasta: 12 oz (340 g) fettuccine or tagliatelle, salt for boiling water
- Pumpkin Sauce: 2 tbsp olive oil, 1 small yellow onion (finely chopped), 2 garlic cloves (minced), 1 1/2 cups (360 g) pumpkin purée (unsweetened), 1/2 cup (120 ml) vegetable broth, 1/2 cup (120 ml) heavy cream, 1/2 tsp ground nutmeg, 1/4 tsp ground black pepper, 1/2 tsp salt, 1/4 cup (25 g) grated Parmesan cheese
- Sage Brown Butter: 6 tbsp (85 g) unsalted butter, 12 fresh sage leaves
- Garnish: Additional grated Parmesan, cracked black pepper, toasted pumpkin seeds (optional)
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Prepare Pumpkin Sauce:
- Heat olive oil in large skillet over medium heat. Add onion and sauté until soft and translucent. Add garlic and cook 1 minute more.
- Simmer Sauce:
- Stir in pumpkin purée, vegetable broth, heavy cream, nutmeg, black pepper, and salt. Simmer gently 5 to 7 minutes, stirring occasionally, until slightly thickened. Stir in Parmesan cheese until smooth. If sauce is too thick, add reserved pasta water.
- Make Sage Brown Butter:
- In small saucepan over medium heat, melt butter. Add sage leaves and cook, swirling, until butter turns golden brown and sage is crispy, 2 to 3 minutes. Remove from heat.
- Combine Pasta and Sauce:
- Add cooked pasta to pumpkin sauce and toss to coat evenly. Warm through, adding reserved pasta water as needed for creaminess.
- Serve:
- Plate pasta, drizzle with sage brown butter, and top with crispy sage leaves. Garnish with Parmesan, cracked pepper, and toasted pumpkin seeds if desired.
Save to Pinterest Whenever my grandmother visits, she loves helping me stir the sauce and crisp the sage leaves. These simple kitchen moments make recipes like this even more special.
Required Tools
Large pot, skillet, small saucepan, colander, chef's knife and cutting board, wooden spoon or spatula
Allergen Information
Contains milk (butter, cream, Parmesan) and wheat (pasta). For dairy-free, substitute with plant-based cream and cheese.
Nutritional Information
Calories: 540, Total Fat: 26 g, Carbohydrates: 62 g, Protein: 15 g
Save to Pinterest Enjoy this pumpkin pasta as a festive main dish or a comforting weeknight meal. The flavors truly shine when served warm, topped with plenty of sage brown butter.
Recipe FAQs
- → Can I use canned pumpkin purée?
Yes, unsweetened canned pumpkin purée works perfectly for the sauce and saves time.
- → What pasta shape is best for this dish?
Fettuccine or tagliatelle are ideal, but short pasta like rigatoni or penne also holds the creamy sauce well.
- → How do I achieve crispy sage leaves?
Cook sage leaves in melted butter over medium heat until they become crisp and aromatic, usually 2-3 minutes.
- → How can I make this dairy-free?
Substitute the heavy cream and Parmesan with plant-based alternatives and use vegan butter for the brown butter.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio compliments the creamy and savory notes of the pumpkin pasta.
- → Is it possible to add proteins?
You can add sautéed mushrooms or roasted walnuts for extra texture, or serve with grilled chicken for a non-vegetarian twist.
- → How do I adjust thickness of the sauce?
Add reserved pasta water gradually to reach desired consistency if your sauce becomes too thick.